| 摘要 |
PROBLEM TO BE SOLVED: To produce spice hardly separating an edible oil and fat, and comfortably keeping flavor and appearance by containing a water-soluble hemicellulose in a paste-like spice such as Japanese horseradish or mustard added with an edible oil and fat for preserving a pungent component. SOLUTION: This spice contains a water-soluble hemicellulose in a paste-like spice added with an edible oil and fat for preserving a pungent taste. For instance, 0.01-15wt.%, preferably 0.1-10wt.% of water-soluble soybean hemicellulose is added to 100wt.% of the oil and fat. The oily component is not separated and raised to the surface of the spice during preservation and dissolving in soysauce, etc. |
